Craig Claiborne's Sushi Rice

Ingredients

• 3 cups sushi rice
• 3 cups cold water
• ¼ cup rice wine vinegar

• Nutritional Information

  • Nutritional analysis per serving (2 servings)

    1058 calories; 1 gram fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 232 grams carbohydrates; 0 grams sugars; 19 grams protein; 17 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 or more cups

Preparation

1. Put rice into kettle and add cold water to cover, stirring rice. Continue letting water run over rice until water runs clear. Drain well.
2. Put rice into clean kettle and add 3 cups cold water. Let stand 30 minutes.
3. Cover kettle with lid and bring to rolling boil. Reduce heat to low and let rice simmer 20 minutes. Do not uncover rice as it cooks.
4. Remove rice from heat and let stand 15 minutes.
5. Empty rice into bowl, preferably wide and made of wood. Gradually add vinegar, turning rice with wooden spoon so vinegar is evenly distributed. Traditionally rice should also be fanned as vinegar is added so it cools quickly. Smooth rice into thin layer and let it stand until thoroughly cooled.